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Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, P.O. Box 99, E-03080 Alicante, Spain
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement, 2nd Edition

Abstract submission deadline
15 December 2026
Manuscript submission deadline
28 February 2027
Viewed by
244

Topic Information

Dear Colleagues,

Nowadays, consumers are more attracted to the quality and effectiveness of products that contain natural ingredients. Both flavors and fragrances play an essential role in choosing a food, cosmetic, health, or homecare product. Meanwhile, the flavor and fragrance market was valued at USD 29 billion in 2021 and it is expected to grow to USD 37.3 billion by 2026. Natural flavors are derived from plants (herbs, spices, seeds, fruits, and vegetables), animals (meat, seafood, poultry, eggs, and dairy products), and fermented products, and they are ithen solated and concentrated via different methods (distillation, extraction, or cold pressing). Therefore, there is growing interest in examining how consumers perceive the sensory attributes of food products. The current Topic aims to provide an opportunity for researchers to publish their results concerning the analysis of flavors and fragrances in the most suitable journal possible, thus offering great visibility for their research. The Topic welcomes manuscripts regarding any aspects of flavors and fragrances in relation to their chemistry, synthesis mechanisms, identification, stability, encapsulation, and their application in the food industry and other environments.

Dr. Ana Leahu
Prof. Dr. Marìa Soledad Prats Moya
Dr. Cristina Ghinea
Topic Editors

Keywords

  • natural flavors
  • natural fragrances
  • analytical techniques
  • food products
  • chemical compounds
  • volatile organic compounds
  • bioaccessibility/bioavailability
  • processing method
  • sensory analysis
  • consumption preferences

Participating Journals

Journal Name Impact Factor CiteScore Launched Year First Decision (median) APC
Beverages
beverages 		2.7 4.6 2015 24.1 Days CHF 1600 Submit
Chemosensors
chemosensors 		3.7 7.3 2013 20.5 Days CHF 2000 Submit
Fermentation
fermentation 		3.3 5.7 2015 15.5 Days CHF 2100 Submit
Foods
foods 		5.1 8.7 2012 14.9 Days CHF 2900 Submit
Molecules
molecules 		4.6 8.6 1996 16.1 Days CHF 2700 Submit
Gastronomy
gastronomy 		- - 2023 15.0 days * CHF 1000 Submit

* Median value for all MDPI journals in the first half of 2025.


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Published Papers (1 paper)

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24 pages, 2285 KiB  
Article
Combined Effects of 1-MCP and Modified Atmosphere Packaging on Flavor Quality and Volatile Profile of Cold-Stored Strawberries Revealed by Untargeted GC-MS Analysis
by Yukang Gu, Minghui Xu, Jun Liu, Juan Kan, Man Zhang, Lixia Xiao, Xiaodong Yang, Xiaohua Qi and Chunlu Qian
Foods 2025, 14(17), 2936; https://doi.org/10.3390/foods14172936 - 22 Aug 2025
Abstract
Strawberries are highly perishable despite their popularity, as their limited shelf life compromises both freshness and market value. The study investigated the effects of 1-methylcyclopropene (1-MCP), modified atmosphere packaging (MAP), and their combined treatments on the quality and flavor of strawberries during cold [...] Read more.
Strawberries are highly perishable despite their popularity, as their limited shelf life compromises both freshness and market value. The study investigated the effects of 1-methylcyclopropene (1-MCP), modified atmosphere packaging (MAP), and their combined treatments on the quality and flavor of strawberries during cold storage and simulated shelf life. 1-MCP was applied by enclosing strawberry fruits in a hermetically sealed container and exposing them to 250 nL/L 1-MCP at 20 °C for 18 h. Three initial MAP gas compositions were tested: MAP1 (5% O2, 15% CO2, 80% N2), MAP2 (10% O2, 10% CO2, 80% N2), and MAP3 (15% O2, 5% CO2, 80% N2), with MAP1 identified as optimal based on strawberry postharvest quality metrics. The results showed that all treatments could inhibit the deterioration of strawberry quality, and the 1-MCP + MAP treatment had the best fresh-keeping effect. Untargeted Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified 85 volatile compounds, and sensory correlation analysis revealed that 1-MCP + MAP-treated strawberries maintained the highest consumer acceptability, with odor characteristics closely resembling those of pre-storage controls. Further studies demonstrated that the combined treatment uniquely suppressed the generation of fatty acid oxidation-derived volatiles while stabilizing critical aroma-active esters, thereby decelerating flavor degradation. Collectively, these findings highlight the potential of 1-MCP + MAP as a postharvest strategy to delay the postharvest senescence of strawberries and maintain their storage quality. GC-MS provided a scientific method for the flavor quality evaluation of this preservation technology. Full article
(This article belongs to the Topic Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement, 2nd Edition)
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